Mushroom Goat Cheese Tarts: A Delicious & Easy Recipe

Mushroom Goat Cheese Tarts: Prepare to be captivated by these delectable miniature masterpieces! Imagine flaky, golden-brown pastry shells cradling a savory blend of earthy mushrooms and tangy goat cheese. These tarts aren’t just a recipe; they’re an experience, a delightful dance of textures and flavors that will leave you craving more.

While the exact origins of mushroom and goat cheese tarts are difficult to pinpoint, the combination of mushrooms and cheese has a long and rich history in European cuisine, particularly in France. The French have long appreciated the earthy, umami notes of mushrooms paired with the creamy tang of goat cheese, often incorporating them into rustic dishes and elegant pastries alike. This combination speaks to the French appreciation for simple, high-quality ingredients and their ability to create culinary magic.

What makes these mushroom goat cheese tarts so irresistible? It’s the perfect balance of savory and creamy, earthy and tangy. The mushrooms, sautéed to perfection, offer a deep, satisfying flavor, while the goat cheese provides a delightful creaminess and a subtle tang that cuts through the richness. The flaky pastry crust adds a delightful textural contrast, making each bite a symphony of sensations. Plus, their individual size makes them perfect as an appetizer, a light lunch, or even a sophisticated snack. They are incredibly versatile and always a crowd-pleaser. I find that people love them because they are easy to eat, look impressive, and taste absolutely divine!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water
• For the Mushroom Filling:
• 1 tablespoon olive oil
• 1 pound mixed mushrooms (such as cremini, shiitake, oyster), sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• For the Goat Cheese Topping:
• 4 ounces goat cheese, softened
• 2 tablespoons heavy cream
• 1 large egg yolk
• 1 tablespoon chopped fresh parsley
• Pinch of nutmeg
• For Garnish:
• Fresh parsley leaves
• Balsamic glaze (optional)

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, resulting in a more tender crust. I usually let it chill for an hour, just to be safe.

Preparing the Mushroom Filling:

1. While the dough is chilling, prepare the mushroom filling. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are softened and have released their moisture. This usually takes about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure they brown properly.
3. Add the chopped shallot and minced garlic to the skillet and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic!
4. If using, pour in the dry white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This adds a lovely depth of flavor.
5. Stir in the fresh thyme leaves, salt, and pepper to taste. Remove the skillet from the heat and set aside to cool slightly.

Preparing the Goat Cheese Topping:

1. In a medium bowl, combine the softened goat cheese, heavy cream, egg yolk, chopped fresh parsley, and a pinch of nutmeg.
2. Mix well until the mixture is smooth and creamy. Taste and adjust seasonings as needed. I sometimes add a tiny pinch of salt, but the goat cheese is usually salty enough.

Assembling and Baking the Tarts:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin.
3. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
4. Using a 4-inch round cookie cutter or a knife, cut out circles from the dough.
5. Gently press each dough circle into a muffin cup, making sure the dough comes up the sides.
6. Spoon the mushroom filling evenly into each tart shell.
7. Top each tart with a generous dollop of the goat cheese mixture.
8. Bake for 20-25 minutes, or until the crust is golden brown and the goat cheese topping is set and lightly golden. Keep an eye on them, as oven temperatures can vary.
9. Remove the tarts from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Serving and Garnish:

1. Garnish the mushroom goat cheese tarts with fresh parsley leaves.
2. If desired, drizzle with balsamic glaze for an extra touch of sweetness and acidity.
3. Serve warm or at room temperature. These tarts are delicious as an appetizer, a light lunch, or a snack.

Tips for Success:

• Keep the butter cold: This is the key to a flaky crust. Use very cold butter and ice water, and don’t overmix the dough.
• Don’t overcrowd the mushrooms: Cook the mushrooms in batches to ensure they brown properly. Overcrowding the pan will cause them to steam instead of brown.
• Adjust the seasonings: Taste the mushroom filling and goat cheese topping and adjust the seasonings to your liking.
• Make ahead: The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. The mushroom filling can also be made ahead of time and stored in the refrigerator for up to 2 days.
• Variations: Feel free to experiment with different types of mushrooms, herbs, and cheeses. You could add spinach, caramelized onions, or different types of goat cheese.

Troubleshooting:

• Crust is tough: You may have overmixed the dough or used too much water. Be careful not to overmix the dough, and add the water gradually.
• Crust is soggy: You may have used too much filling or not baked the tarts long enough. Make sure to drain any excess liquid from the mushroom filling before adding it to the tarts, and bake the tarts until the crust is golden brown.
• Goat cheese topping is runny: You may have used too much cream or not baked the tarts long enough. Use the correct amount of cream, and bake the tarts until the goat cheese topping is set.

Storage:

• Store leftover mushroom goat cheese tarts in an airtight container in the refrigerator for up to 3 days.
• Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Conclusion:

And there you have it! These Mushroom Goat Cheese Tarts are truly something special, and I wholeheartedly believe they deserve a spot on your “must-try” list. The earthy richness of the mushrooms, the tangy creaminess of the goat cheese, and the flaky, buttery crust create a symphony of flavors and textures that will tantalize your taste buds. They’re elegant enough for a dinner party appetizer, yet simple enough to whip up for a cozy weekend brunch. Honestly, what’s not to love?

But beyond the incredible taste, these tarts are also surprisingly versatile. Looking for serving suggestions? I’ve got you covered! Serve them warm, straight from the oven, alongside a crisp green salad with a light vinaigrette for a delightful lunch. Or, arrange them beautifully on a platter as part of a larger appetizer spread for your next gathering. They pair wonderfully with a glass of dry white wine, like Sauvignon Blanc or Pinot Grigio, which will complement the earthy notes of the mushrooms and the tang of the goat cheese.

Want to get creative with variations? Feel free to experiment with different types of mushrooms! Shiitake, cremini, or even a mix of wild mushrooms would work beautifully. You could also add a sprinkle of fresh herbs, like thyme or rosemary, to the mushroom mixture for an extra layer of flavor. For a vegetarian twist, consider adding some chopped spinach or kale to the filling. And if you’re feeling particularly adventurous, try using a different type of cheese altogether! Feta, ricotta, or even a sharp cheddar would all be delicious alternatives to goat cheese.

The possibilities are endless! The beauty of this recipe is that it’s a fantastic base for your own culinary creativity. Don’t be afraid to put your own spin on it and make it your own.

I’ve poured my heart into perfecting this recipe for Mushroom Goat Cheese Tarts, and I’m so excited for you to try it. I truly believe that once you taste these little bites of heaven, you’ll be hooked. They’re the perfect combination of savory, creamy, and flaky, and they’re guaranteed to impress your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow.

Once you’ve made these Mushroom Goat Cheese Tarts, I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor combination? Did you serve them at a party? Share your photos and stories with me in the comments below. I’m always eager to learn from my readers and see how you’ve made the recipe your own. Your feedback is invaluable, and it helps me to continue creating delicious and inspiring recipes for you.

Happy baking, and I can’t wait to hear from you! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!